Homemade Takoyaki Recipe (Japanese Fried Octopus Balls)

octopus

🥗Healthier: squid

💰Cheaper: cooked shrimp

Squid is a lower-cost alternative, while shrimp is more widely available.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Vegetable broth provides flavor without fish, and water with soy sauce is budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a tangy flavor with fewer calories.

bonito flakes

🥗Healthier: smoked salmon

💰Cheaper: cooked chicken

Smoked salmon adds a similar umami flavor, while chicken is more economical.

Make takoyaki sauce by mixing was sauce, soy sauce, sugar, tomato ketchup, and honey in a bowl until smooth.

Pour 500 mL of cool dashi into a mixing bowl.

Add 1 teaspoon of soy sauce and 1 egg to the dashi and mix together.

Measure 100 g of cake flour into a separate bowl and make a well in the center.

Pour the egg mixture into the well gradually while whisking until smooth.

Heat a stovetop takoyaki pan over medium heat and add a generous amount of cooking oil to each crevice.

Fill each crevice halfway with batter, then add octopus pieces or fillings of your choice.

Fill the pan to the top with batter, ensuring it goes around the edges.

Sprinkle the top with chopped green onion, tempura flakes, and pickled ginger.

Once the batter starts to set, use a wooden skewer to draw lines between each crevice.

When the surface underneath becomes golden, turn the takoyaki halfway using the skewer.

Continue turning until evenly golden all over, adding more oil if desired.

Transfer the cooked takoyaki to a plate and wipe the pan with kitchen paper if making another batch.

Repeat the process for the next batch, adding boiled shrimp and king oyster mushrooms as fillings.

Brush the finished takoyaki with the homemade sauce, drizzle with mayonnaise, and sprinkle with bonito flakes and nori powder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens